00 Lievito (Rinforzato)
Molino Grassi
Reinforced (rinforzato) bread flour for long maturation baking. Medium-high gluten makes it excellent for baguettes, boules, focaccia, and Roman-style pizza. Kosher and Halal certified. Higher strength than standard all-purpose handles extended fermentation without breaking down.
Optimal hydration: 62% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 24-72 hoursat 18°C
TestedReinforced bread flour. Perfect for baguettes, boules, focaccia, and pizza Romana.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Molino Grassi 00 Lievito (Rinforzato) is a type 00 flour, W300 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 62–70%, and 58% absorption. Reinforced (rinforzato) bread flour for long maturation baking. Medium-high gluten makes it excellent for baguettes, boules, focaccia, and Roman-style pizza. Kosher and Halal certified. Higher strength than standard all-purpose handles extended fermentation without breaking down. It ferments best over 24–72 hours at room temp (18°C). Reinforced bread flour. Perfect for baguettes, boules, focaccia, and pizza Romana.
bread, focaccia, baguette, pizza, roman-style, long-fermentation, kosher, halal